Sticky Chicken Wings
Photography Aaron McLean.
Serves: 4
INGREDIENTS
12 chicken wings
Marinade
1/2 cup Asian plum sauce
1/4 cup hoisin sauce
1/4 cup soy sauce
1/2 teaspoon Chinese 5 spice
3 tablespoons apple cider vinegar
1 tablespoon sweet chilli sauce
1 tablespoon honey
2 cloves garlic, crushed
To serve
lime wedges
METHOD
Rinse the chicken wings under cold running water and dry with paper towels. Cut off the wing tips and discard.
Marinade: Combine all the ingredients in a large bowl or zip-lock bag, add the chicken and turn to coat. Marinate, refrigerated, for at least 4 hours or up to 24 hours.
Thread each wing onto a skewer, running the skewer through both sections to open them up as much as possible. This exposes themaximum surface area of meat on the barbecue. Preheat the barbecue and grill the wings over a medium low heat, brushing with marinade as they cook, except during the last 5 minutes.
Transfer to a platter and serve with lime wedges.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.